Labong Guisado -Sauteed Pork with Bamboo Shoots
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Right in front of me in my refrigerator were: Paper thin slices of pork tenderloin, sliced green beans and bamboo shoots slivers. I didn’t need to think hard. I cooked them together for this Labong Guisado – Sauteed Pork with Bamboo Shoots and in minutes, a Filipino dinner was done.
When I’m out of ideas for supper, I turn to what mom taught me: “Igisa mo na lang” (just stir fry it), she would say. This is the kind of Filipino meal for a busy weeknight or even a weekend when you don’t want to slave away in the kitchen. We love our home-cooked meals and eating in is the norm for our family. So, I often search for easy, all-in-one meals that cook in one pan, in a jiffy.
Pork and green beans, together are a combination I often cook because this is one of my favorite vegetables. I love the crunch and herb-like flavors of bamboo shoots mixed with meat and other veggies. I have other blog posts like Adobong Labong using this vegetable. My mother often cooked Labong Guisado (sautéed bamboo shoots) for lunch. To this day, on my regular visits to the Philippines, my sister prepares the same bamboo shoots sauté for us exactly the way mom used to cook it.
You can use fresh bamboo shoots if you prefer. In my case there weren’t any fresh bamboo shoots at the Asian market, so I used the canned ones. If you use the canned variety, drain the liquid and wash the slices with cold, running water to remove the slippery feel. This is the kind of stir fry all-in-one dish that you’ll have on your meal rotation again and again.
Labong Guisado - Sauteed Pork with Bamboo Shoots
- large skillet or wok
- 2 Tablespoons vegetable oil
- 2 cloves garlic minced
- 1 whole onion medium-sized, sliced
- 1 Tablespoon cornstarch to coat pork
- 1/2 pound pork tenderloin sliced paper thin, 1-inch length pieces
- 2 Tablespoons patis (fish sauce)
- 1 cup chicken broth or water
- 8 oz. fresh green beans edges trimmed, sliced in 2-inch length pieces
- 3/4 cup canned bamboo shoots slices drained, rinsed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- boiled rice for serving
- In a large skillet or wok, over medium high heat, add the vegetable oil. When oil is hot enough in 1 to 2 minutes, add the garlic and onions. Stir fry for about 2 minutes till onions are translucent.
- Coat the pork all over with the cornstarch.Add the pork to the stir fry in the skillet.
- Pour the patis (fish sauce) and chicken broth.Combine and stir the ingredients together. Cover and cook for 8 minutes till pork is almost done.
- Add the green beans and bamboo shoots to the pork. Stir the ingredients around to combine everything together.Cover and continue cooking for 3 to 5 minutes more till green beans are cooked.
- Season with salt and black pepper. Mix well.Serve warm with rice.
- For this dish, cookbook author Nancie McDermott suggests you can also use pork chop, sliced across the grain into thin slices of 1-inch in length.For the bamboo shoots, canned sizes vary. One small can of sliced bamboo shoots is in the 6 oz. (175 g) range and yields about 3/4 cup, drained.
Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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